Table 3. Analysis of the predicted model equation for quality characteristics of sausages with Amaranth cauline leaf powder.
| Response | Model | Mean±SD 1) | r2 2) | F-value | Prob>F | Polynomial equation3) |
|---|---|---|---|---|---|---|
| Color | Quadratic | 3.73±0.56 | 0.9226 | 9.54 | 0.0242* | 5.528+0.175A-0.500B-0.475AB- 1.782A2-1.20B2 |
| Flavor | Quadratic | 4.12±0.61 | 0.8368 | 4.1 | 0.0981 | 5.521-0.025A+0.158B-0.075AB- 1.267A2-1.067B2 |
| Texture | Quadratic | 4.08±0.50 | 0.9278 | 10.29 | 0.0211* | 5.867+0.266A-0.216B+0.125AB- 1.610A2-1.360B2 |
| Taste | Quadratic | 3.85±0.75 | 0.8355 | 4.065 | 0.0995 | 5.539+0.141A+0.041B+0.050AB- 1.728A2-1.078B2 |
| Tenderness | Quadratic | 4.46±0.32 | 0.9734 | 29.32 | 0.0030** | 6.153-0.375A+0.608B+0.350AB- 1.057A2-1.757B2 |
| Moistness | Quadratic | 4.26±0.47 | 0.9281 | 10.33 | 0.0210* | 5.857-0.200A+0.508B+0.225AB- 1.264A2-1.389B2 |
| Overall quality | Quadratic | 3.84±0.51 | 0.9336 | 11.25 | 0.0180* | 5.853-0.275A-0.116B-0.025AB- 1.607A2-1.582B2 |
1) 1, dislike extremely; 7, like extremely.
2) 00 r2>1, close to 1 indicates the regression line fits the model.
3) A, Factor A (Amaranth cauline leaf powder+starch); B, Factor B (Olive oil).
* p<0.05
** p<0.01.